Preheat oven to 150 degrees C. Place a baking tray on
the lowest rack, pour in enough water for steam baking, then place a baking rack over it. This way, you need not have to wrap
baking tin with foil.

Mix orange juice, zest and oil together. Set aside.

Use a hand whisk mix egg yolks, half egg, sugar and salt together.

Drizzle in liquid mixture [orange juice, zest and oil] and whisk until well combined.

Fold in sifted flour and stir until batter is smooth. Set aside.

Use a cake mixer, whisk egg whites until frothy, then add in
cream of tartar. B eat until soft peaks then gradually add in the sugar
in 3 batches and whisk until stiff peaks
formed. Do not over beat egg whites otherwise it may be difficult to
fold in to egg yolk mixture.

Fold in 1/3 of the meringue into the egg yolk mixture until
combined. Then fold in the rest of the meringue lightly in two
portions until well combined. Remove 1/3 of cake batter to another bowl. Add in the cocoa mixture, mix well.

Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin [using a small ladle, put the orange portion in the centre of tin and top with cocoa batter, shake the pan lightly and the batter will spread out itself]. Tap baking tray on work surface a few times to release trapped air bubbles before baking.

Place it over the baking rack to
steam bake cake in a preheated oven at 150 degrees C for 50 minutes.

Remove cake at once from tin [otherwise the
cake base may be moist because of vapour from steam-baking]. Remove all the paper linings immediately and cool it on a
wire rack. The cake may shrink a little when cooled because of less flour used [low gluten cake].

Note:

Iusually chill the cake in the fridge before slicing. This cake tastes as good when chilled.

Hi Veronica, it is soft, moist and light. The orange and lemon flavour ones can pass off as cheesecake without cheese. It can be served chilled, too. Chiffon cake uses more flour and more spongy. Give it a try, I think you will love it.

Hi kinmy, do you have problem removing the bottom lining after 5 minutes take out of oven? Today I have problem but the first one I did no problem BUT once remove can see an instant shrinkage of the cake:( should I just butter the bottom instead? Should I fill the pan till full?

Hi Mae, after cooling for awhile, invert the cake, run a thin spatula along the edges, invert again and lift up the pan. It's not difficult to remove the lining. It's advisable to use parchment paper to line the base only. You can lightly greased the sides of the pan with corn oil. Is your water bath fill up with enough water? This pan size is okay for this quantity of ingredients.

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Here I share simple, easy and tested food recipes that are tasty, delicious yet healthy. Ideas, tips and information on cooking/baking and general matters on life experiences and healthy living etc. Feel free to e-mail.